Quiche lorraine

Preheat the oven to 180°C.

Roll out the shortcrust pastry in a previously buttered tart tin and prick the bottom with a fork to prevent it from swelling during cooking.

In a frying pan over medium heat, brown the smoked bacon until lightly browned. Drain to remove excess fat.

In a bowl, beat the eggs, then add the crème fraîche. Season with salt and pepper.

Spread the smoked bacon over the tart base and sprinkle with grated Gruyère cheese.

Carefully pour the egg and cream mixture over the bacon and cheese.

Bake the quiche in the preheated oven and cook for about 35 minutes, until golden brown and the filling has set.